- 1 (18.25 ounce) box vanilla cake mix
- 1/2 cup buttermilk
- 1/2 cup molasses
- 1/3 cup vegetable oil
- 4 large eggs
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners.
- Mix the cake mix, buttermilk, molasses, vegetable oil, eggs, ginger, cinnamon, and nutmeg together in large bowl until just combined. Spoon the batter into a large resealable plastic bag, press out excess air, and seal the top of the bag. Snip a corner of the bag about 1/4-inch from the bottom. Pipe the batter into the prepared muffin cups, filling them about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.